A Sample Of The Bistro |
Charcoal grilled radicchio | pickled kohlrabi | kale | lemon gel | balsamic reduction | Blue Earth XV olive oil |
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The Bistro Brut (Hawkes Bay) |
Butternut squash cake | Brussels sprouts leaves | local exotic mushrooms | pickled persimmon chutney |
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Kerpen Handpicked Riesling (Mosel Velley | Germany) |
Calamari cooked sous vide | handmade lemon gnocchi | fried capers | gremolata | champagne velouté |
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Terrace Edge Pinot Gris (Waipara | North Canterbury) |
Green apple sorbet | lacto fermented pear gel | ginger | candy walnut |
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Noble & Sunday loose tisane | Ginger & Limoncello (Canterbury) |
Grilled Scotch fillet of Greenstone Creek beef | mushroom velouté | local chestnuts | braised fennel | toasted Grana Padano |
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Three Finger Jack Zinfandel (California | USA) |
Glazed pecan brownie | white & dark chocolate quenelle | mandarin |
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Clearview Sea Red (Hawkes Bay) |
6 courses 95 | wine pairing 45 |
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*Please let us know of any dietary requirements* |